ETA: Because sometimes we just can't have nice things, let me respectfully request that posters observe the following:
1. It's fine to not like certain foods or cuisines. Please bear in mind, however, that while we all need food to live, for many of us food is a lot more than just necessary fuel. It ties in very closely to memory, family, emotion, heritage, and culture-- which people tend to take pretty seriously. Before you go off on how disgusting X food is and how much it makes you gag or whatever, try to consider the feelings of others for whom that food may hold deep significance.
2. Or, more simply, it's okay to not like things, but don't be a dick about it.
3. Before it comes up, this is not a place to discuss eating disorders. There is a wealth of resources available regarding the serious problem of ED, including on the internet, and it is in your best interest to seek those out before you get into a discussion of it on a cosplay forum.
4. Don't hate. Participate.

To start off, we're expecting a big snowstorm here in NY, so I'm planning on making a big pot of Cuban black bean soup and a pan of apple crisp to get us through the next few cold, snowed-in days.

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"And we are all told from the moment we open our eyes, that everyone is entitled to his or her opinion. Well, thatís horsepuckey, of course. We are not entitled to our opinions; we are entitled to our informed opinions. Without research, without background, without understanding, itís nothing. Itís just bibble-babble. Itís like a fart in a wind tunnel, folks." --Harlan Ellison

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"And we are all told from the moment we open our eyes, that everyone is entitled to his or her opinion. Well, thatís horsepuckey, of course. We are not entitled to our opinions; we are entitled to our informed opinions. Without research, without background, without understanding, itís nothing. Itís just bibble-babble. Itís like a fart in a wind tunnel, folks." --Harlan Ellison

Today was roast pork with bacon and leek stuffing followed by sticky toffee pudding (The Nigella Lawson version, with a ton of dried dates and muscovado sugar in it) and I'm thinking tomorrow is probably going to be pan-fried chicken in a lime and chilli sauce. I'm such a foodie

i've been on a bastardized american sushi craze this week... nori, rice, salmon or crab, cucumbers, and carrots. YUM and better for cleaning out one's digestive tract than acai!

D'you know what's a REALLY good variation on a tuna roll? Tuna mayonnaise with just a touch of wasabi and some red peppers. I get someone else (Me + Fire = BAD) to scorch the outside of the peppers, and then you stick them in a ziplock bag and they cook themselves through. Then you just need to peel 'em ^.^ I like a bit of lime juice on top, but soy sauce is also good.

Okay, I just want to know, once and for all...is Parmesan cheese aged inside baby deer? Because word on the street is that it is...and I use a lot of Parmesan.

Urgh, I have never heard that, and I definitely always have a wedge of Parmigiano-Reggiano in the fridge. Since I'm a cheese geek, I looked it up, and couldn't even find any references to aging cheese inside a deer. That sounds extremely inefficient. Here's what I did find about the process of making and aging the cheese.

How they make the shaky cheese they keep on the supermarket shelf next to the jarred pasta sauces is a mystery to me. I'm pretty certain that's not real cheese (but it does thicken up a sauce nicely.)

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"And we are all told from the moment we open our eyes, that everyone is entitled to his or her opinion. Well, thatís horsepuckey, of course. We are not entitled to our opinions; we are entitled to our informed opinions. Without research, without background, without understanding, itís nothing. Itís just bibble-babble. Itís like a fart in a wind tunnel, folks." --Harlan Ellison